I have picked up so many great recipes from this forum and only occasionally find one new to share. I made these this past weekend and they received rave reviews. They are from Food and Wine Magazine. Chef is Jennifer Yee of Lafayette inManhattan.

Billionaire's Shortbread

Shortbread. Preheat oven to 350 and line an 8x8 inch square pan with foil, allowing 2 inches to overhang on two sides. In food processor combine:

1 stick cold unsalted butter

3/4 cup all purpose flour

1/3 cup sugar

1/4 cup fine cornmeal

1/2 tsp kosher salt

Pulse until a dough forms, about two minutes. Press into prepared pan and bake about 25 minutes until firm and golden. Allow to cool

Caramel Layer

In small saucepan melt 1 stick unsalted butter with 1/2 cup heavy cream and 1/2 tsp kosher salt over moderate heat: keep warm. In medium saucepan combine 1 cup sugar and 2 tablespoons water. cook over moderate heat until a golden caramel forms, about 7 minutes. Carefully drizzle in the warm cream and cook over moderate heat, stirring constantly until temperature reaches 230 on a candy thermometer, about 3 to5 minutes. Immediately pour the caramel over the cooled shortbread. Let cool about 5 minutes

Ganache

Finely chop 9 oz of 70 percent dark chocolate and transfer into heat proof bowl. In small saucepan bring 3/4 cup heavy cream to a simmer. Immediately pour hot cream over chocolate and let stand until chocolate starts to melt, 2 minutes. Stir until smooth. Spread in even layer over the caramel layer. Sprinkle with sea salt. I used a combination of sea salt and chocolate salt. Refrigerate until cool about 1 hour. Lift out using the foil and cut.